If using frozen shrimp, thaw completely (overnight in the fridge is best). In a pinch, place shrimp in a colander and run cold water over them until thawed.

Pat shrimp dry with paper towels. Dry shrimp hold marinade better and grill more cleanly.

If using wooden skewers, soak them in water for 30 minutes so they don’t burn on the grill.

In a large bowl, whisk together garlic, olive oil, tomato sauce, red wine vinegar, basil, salt, and cayenne until well combined.

Add shrimp and toss until every shrimp is coated.

Cover and refrigerate at least 30 minutes (up to 1 hour), stirring once or twice if you remember.

Tip: Don’t marinate much longer than an hour. Vinegar can start to change the shrimp’s texture if left too long.

Preheat grill to medium heat (about 325°F–375°F) and lightly oil the grates. If using a grill pan, heat over medium and brush with oil.

Thread shrimp onto skewers, piercing each shrimp twice (once near the tail end and once near the thicker end). This keeps them from spinning when you flip.

Discard the remaining marinade (it touched raw shrimp).

Grill shrimp, turning once halfway through, until they’re opaque and cooked through, 4–6 minutes total depending on size.

Visual cue: Shrimp turn pink and firm, and the thickest part looks opaque instead of translucent.

Remove skewers to a plate and rest for 2 minutes.

Squeeze fresh lemon over the top and garnish with basil or green onions if you like.

Serve hot right away for the best texture.